What is amylase and is there a difference between amylase and starch?

The uses of amylase are: used as starch decomposition in juice processing and to improve the filtration speed of du, as well as vegetable processing, syrup manufacturing, glucose processing and manufacturing.

1. Adding amylase to textiles can make clothes softer, and it will not damage **, which is suitable for pajamas.

2. Secondly, amylase can also be applied in the process of vegetable processing, which can keep vegetables fresh and bright, and can also play a good role in the process of making syrup.

3. Isoamylase can also be used for microbial fermentation, and the yeast powder used for steaming steamed bread is obtained from it, and it can also increase a lot of speed in the process of juice processing, and the industrial production is greatly improved.

-Amylase, the system name is 1,4--D-glucan-glucan hydrolase, also known as liquefied amylase, liquefied enzyme, -1,4-dextrinase. Yellow-brown solid powder or yellow-brown to dark brown liquid with a moisture content of 5% 8%. Soluble in water, insoluble in ethanol or ether.

According to the FAO WHO, there are no special restrictions on ADI. Yellowish-brown or off-white powder. Extracted from Bacillus subtilis.

Main purpose: to hydrolyze only -1,4-glucosididic bonds in the starch molecular chain, cut the starch chain into short-chain dextrin, oligosaccharides and a small amount of maltose and glucose, so that the starch viscosity decreases rapidly to achieve the purpose of "liquefaction".

1. The concept is different.

Starch belongs to a type of carbohydrate, while amylase belongs to the protein component. One of them is carbohydrates, the other is protein, followed by starch, which is mainly energy**, and amylase is a functional protein, which mainly breaks down starch so that it is absorbed by the body.

2. The role is different.

Starch can adsorb many organic and inorganic compounds, and amylose and amylopectin have different adsorption properties due to different molecular forms. Amylase is a general term for enzymes that hydrolyze starch and glycogen, usually catalyzed by amylase to hydrolyze starch slurry on fabrics, due to the high efficiency and specificity of amylase, the desizing rate of enzyme desizing is high.

3. Different classifications.

Starch is composed of -1,4 glycosidic bonds. Subsequently, starch was divided into straight-chain molecules and branched-chain molecules, the straight-chain molecule is D-hexacyclic glucose composed of -1,4-glycosidic bonds, the branched molecules are branched at -1,6-glycosidic bonds, and the rest are -1,4 glycosidic bonds.

There are many types of amylase, according to different fabrics, different combinations of equipment, different technological processes, the desizing methods used at present include impregnation method, stacking method, roll dyeing method, continuous washing, etc., due to the small mechanical effect of amylase desizing, the amount of water is small, and the desizing effect can be achieved under low temperature conditions, and it has distinctive environmental protection characteristics.

There is a difference Starch is a polymer of glucose, the general formula is (C6H10O5)N, hydrolysis to the disaccharide stage is maltose, and glucose is obtained after complete hydrolysis. Amylase is an enzyme that hydrolyzes starch, glycogen, and O-glucose bonds in related polysaccharides, and is composed of proteins.

There is a big difference, the chemical composition of amylase is protein, and the chemical composition of starch is sugar, which are two different substances.

The chemical nature of amylase is protein, and the chemical nature of starch is polysaccharide.

Amylase, however, hydrolyzes starch into oligosaccharides.

Amylase is a protein and starch is a polysaccharide.

- Amylase is an endoglucosidase that randomly acts on the -1,4 glycosidic bonds inside the starch chain.

The degraded amylose product is glucose.

Maltose, maltotriose.

The degraded amylopectin products are glucose, maltose, maltotriose and -limiting dextrin.

Amylase is an exoglucosidase that cleaves -1,4 glycosidic bonds from the non-reducing end of starch and removes disaccharides one by one.

The unit, the original junction is transformed, and the product is -maltose, so this enzyme is called -amylase.

When it degrades amylopectin or glycogen.

, the products are maltose and -limit dextrin.

Supplement a comparison table.

Compare the similarities and differences between -amylase and -amylase:

Similarities: both act on -1,4 glycosidic bonds, and the products are all maltose.

Differences: - Amylase. -Amylase.

Branch points can be crossed.

Branch points cannot be crossed.

Endonuclease (random cut).

Telolytic enzymes (non-reducing ends tangent in pairs).

The product dextrin has a small molecular weight.

Dextrin has a large molecular weight (limiting dextrin).

High temperature resistance, acid resistance.

Resistant to acids and high temperatures.

Present in germinated seeds.

Widespread presence.

-Amylase, the system name is 1,4--d-glucandextran aqueous sail albumase, also known as liquefied amylase, liquefied enzyme, -1,4-dextrinase. Yellow-brown solid powder or yellow-brown to dark brown liquid with a moisture content of 5% 8%. Soluble in water, insoluble in ethanol or ether.

According to the FAO WHO, there are no special restrictions on ADI. Yellowish-brown or off-white powder. Extracted from Bacillus subtilis.

Main purpose: to hydrolyze only -1,4-glucosididic bonds in the starch molecular chain, cut the starch chain into short-chain dextrin, oligosaccharides and a small amount of maltose and glucose, so that the starch viscosity decreases rapidly to achieve the purpose of "liquefaction".

Amylase is an enzyme that acts on 1,4-glucan such as soluble starch, amylose, and glycogen, and hydrolyzes 1,4-glycosidic bonds. According to the mode of action, it can be divided into -amylase (EC3 2 1 1) and -amylase (EC3 2 1 2).1) - Amylase is widely distributed in animals (saliva, pancreas, etc.), plants (malt, mountain grass) and microorganisms.

Enzymes of microorganisms are almost always secretory. This enzyme uses Ca2+ as an essential factor and acts as a stabilizing factor to act on both amylose and amylopectin, cleaving the 1,4-chain indiscriminately. Therefore, it is characterized by a sharp decrease in the viscosity of the substrate solution and the disappearance of the iodine reaction, and the final product is dominated by maltose, in addition to maltotriose and a small amount of glucose, when breaking down amylose.

On the other hand, when decomposing amylopectin, in addition to maltose and glucose, -limiting dextrin with -1,6-bond in the branch part is also generated. The general decomposition limit is 35-50 based on glucose, but in the amylase of bacteria, there are also up to 70 decomposition limits (final free glucose); (2)-Amylase differs from -amylase in that the 1,4-glucan chain is cleaved sequentially from the non-reducing end in maltose. It is mainly found in higher plants (barley, wheat, sweet potato, soybean, etc.), but it has also been reported in bacteria, milk, and molds.

For substrates that have no branches, such as amylose, maltose and a small amount of glucose can be completely broken down. When acting on amylopectin or dextran, the reaction stopped when cut to a 1,6-bond, resulting in the formation of limiting dextrin, which has a relatively large molecular weight. From the above-mentioned modes of action of -amylase and -amylase, the names of 1,4-glucan-4-glucanohydrolase and 1,4-glucan maltohydrolase, respectively, were proposed.

Edible amylase is used for stir-frying.

This one is for cooking.